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Is this butter is one of those things like really high quality olive oil where its only worth it for eating in its natural state because cooking with it destroy

Is this butter is one of those things like really high quality olive oil where its only worth it for eating in its natural state because cooking with it destroys the fine qualities that make it worth it? I love butter but haven’t managed to find anything mind blowing so went back to commodity butter because 90% of the time I cook with it.

jandrewrogers 7y ago
Yes, this is typically butter that you eat directly for its own qualities. Like very good olive oil.
samatman 7y ago
To my taste, Kerrygold is genuinely better: color, flavor, texture, and quality of the Maillard reaction in fried foods. That's most of what I get, I've picked up other butters that have the same shade and haven't been disappointed.
- grenoire 7y ago
  Kerrygold is not expensive enough that I feel bad about using it to toast my hamburger buns. I also vouch for that, delicious (yet not incredible).
  - ido 7y ago
    I wasn't aware it's particularly fancy, as you can get it even in discount supermarkets here (Germany) - it costs a bit more than the house brand butter but not by much (I think KG is something like €2-something for 250g).
    - grenoire 7y ago
      Maybe the OP was American, they always get a high markup on European foods (see another comment on mid-grade Danish butter).
    - johncalvinyoung 7y ago
      In the USA, it's usually available at 100% markup over domestic commodity butter. Not terribly expensive, honestly, but the most expensive butter available in many supermarkets, and it's only been widely available in the last 3-5 years. And sadly I suspect the US-market Kerrygold is a slightly different formulation/recipe than I remember getting in the UK.
mywittyname 7y ago
I save the fancy butter for eating on something bland like bread or mashed potatoes, but use the lesser (but still quality) butter for cooking. It's not that you destroy the flavor by cooking it, its delicate features are easily masked by other flavors.

jandrewrogers 7y ago

Yes, this is typically butter that you eat directly for its own qualities. Like very good olive oil.

samatman 7y ago

To my taste, Kerrygold is genuinely better: color, flavor, texture, and quality of the Maillard reaction in fried foods. That's most of what I get, I've picked up other butters that have the same shade and haven't been disappointed.

grenoire 7y ago
Kerrygold is not expensive enough that I feel bad about using it to toast my hamburger buns. I also vouch for that, delicious (yet not incredible).
- ido 7y ago
  I wasn't aware it's particularly fancy, as you can get it even in discount supermarkets here (Germany) - it costs a bit more than the house brand butter but not by much (I think KG is something like €2-something for 250g).
  - grenoire 7y ago
    Maybe the OP was American, they always get a high markup on European foods (see another comment on mid-grade Danish butter).
  - johncalvinyoung 7y ago
    In the USA, it's usually available at 100% markup over domestic commodity butter. Not terribly expensive, honestly, but the most expensive butter available in many supermarkets, and it's only been widely available in the last 3-5 years. And sadly I suspect the US-market Kerrygold is a slightly different formulation/recipe than I remember getting in the UK.

mywittyname 7y ago

I save the fancy butter for eating on something bland like bread or mashed potatoes, but use the lesser (but still quality) butter for cooking. It's not that you destroy the flavor by cooking it, its delicate features are easily masked by other flavors.